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Sauce for Beef Tenderloin

14 years ago

Ok, so I decided to make a beef tenderloin for my annual Holiday dinner this weekend. I'll be making Paula Dean's Brandied Mushrooms suggested by Alexa and Dave so I need a sauce that doesn't have mushrooms.

Have you a T&T that is not cheesy or creamy...perhaps something wine based?

Thanks,

Sue

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Comments (12)

jessicavanderhoff
14 years ago
I recently did just a red wine reduction with some unsweetened cocoa powder. It was nice.
rob333 (zone 7b)
14 years ago
Do you mean like this Jessica?
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User
14 years ago
I'm a t the cottage without my recipes but I know I made a red wine reduction sauce that Nancy posted and I loved it.

If Nancy doesn't see this. I'll post when I get home tomorrow
lindac
14 years ago
I love bernaise with tenderloin...

Here is a link that might be useful: bernaise
jessicavanderhoff
14 years ago
Yep, just like that, except without the pepper, olive oil, shallots, carrots, celery, garlic, tomato paste, and herbs :-P
stacy3
14 years ago
I think I posted this on the other thread, but it has a port wine reduction thats delish!

Beef Tenderloin With Roasted Shallots, Bacon And Port (Krasna) - chase
1 1/2 Lb shallots (about 24) halved lengthwise and peeled)
3 Tbl olive oil
6 Cup beef broth
1 1/2 Cup tawny Port
1 Tbl tomato paste
2 3 Lb beef tenderloins, trimmed
2 Tsp dried thyme (I'd use fresh)
7 bacon slices chopped
6 Tbl butter
1 1/2 Tbl all purpose flour
1 Bunch watercress (I'd omit)
Position rack in center of oven and preheat to 375F. In 9-inch- diameter pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes. Boil broth and Port in large saucepan~
until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste.
NOTE: This may be done a day ahead
Pat beef dry; sprinkle with thyme, salt and pepper. In large
roasting pan , saute bacon over medium until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125F for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil.
Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper.
Cut beef into 1/2-inch-thick slices. Spoon some sauce over.
Garnish with watercress. Pass remaining sauce.
Serves 12.
Note: I think if you had the butter/flour paste and the rest of the butter the shallots and the bacon all lined up the sauce would be easy enough to finish off.
stacy3
14 years ago
oh and here is a good one from mique who used to post. maybe it'd go ok since the mushrooms are finely chopped?

GREEN PEPPERCORN SAUCE Makes (3/4cup)
1 tablespoon butter 2 tablespoons shallot, finely chopped Â¼ pound
mushrooms, finely chopped 2 tablespoons parsley, minced 1 teaspoon green
peppercorns, rinsed and drained Tabasco sauce 2 tablespoons brandy 1 cup
whipping cream
1. Melt the butter in a small saucepan. Add the shallot and saute over
medium heat until soft. Add the mushrooms and saute for 5 minutes, stirring
frequently. Add the parsley, peppercorns, and 2 to 3 drops of Tabasco sauce.
ovenbird
14 years ago
I don't remember where I got the recipe from, but I've been making it forever! It is very rich and very good on beef tenderloin.

Madeira Sauce (makes ~1 cup of a very rich sauce, so make more if you like to use a lot of sauce!)

2 Tbs butter
1 onion, coarsely chopped
2 carrots, coarsely chopped
1 celery stalk, coarsely chopped
1 garlic clove, minced
3 Tbs cognac or brandy
1 10oz can/jar beef gravy
1 tsp tomato paste
1/2 c. Madeira

To make the sauce, melt the 2 Tbs of butter in a heavy-bottomed saucepan. Add the onion, carrots, celery, and garlic and cook over medium heat, stirring occasionally, until the onion is lightly browned. Stir in the cognac or brandy, then stir in the gravy, tomato paste and Madeira. Bring the mixture to a boil and let it simmer for no less than 10 minutes, stirring occasionally. Do not taste it during this time - the wine flavor will be strong and unpleasant. After 10+ minutes, taste the sauce and season it with salt and pepper. Remove from heat, strain out vegetables and press plastic wrap onto the surface to prevent a skin from forming. Set aside or refrigerate until needed. (Sauce can be made several days ahead. The flavor improves with re-heating.)
eileenlaunonen
14 years ago
Sue I know you like the Italian style...how about a Gorgonzola Cream Sauce?
caliloo
14 years ago
Okay - you said not cheesy or creamy.... how about a simple herb (rosemary, thyme, garlic) and red wine pan sauce? Or a pat of herbed compound butter for each slice?

Alexa
annie1992
14 years ago
Elery made a red wine sauce for beef two years ago and his family just loved it. I didn't, so much, because I don't care for wine, LOL. Darned if I can find the recipe now, and I've searched and searched.

I could really go for Alexa's compound butters, though. Just what I need, tenderloin AND butter...

Annie
eileenlaunonen
14 years ago
Sorry for that suggestion but I couldnt resist...it soooo good

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